3 lg. baking potatoes
1/2 c. butter
1/2 c. light (coffee) cream
1 c. grated sharp Cheddar cheese
1 (6 1/2 oz.) can crabmeat, drained
1 tsp. salt
1/2 tsp. pepper
4 tsp. grated onion
1/2 tsp. paprika

Scrub potatoes and poke with a fork. Bake at 425 degrees for 1 hour. Remove potatoes. Reduce oven temperature to 400 degrees. Cut potatoes in half lengthwise. Scoop out potato pulp, taking care not to damage shells (a melon baller works well). Place pulp in a large mixing bowl. Add butter, cream, salt, pepper, onion, and cheese. Whip until smooth. Fold in crab meat. Fill potato shells with mixture. Sprinkle paprika on top. Bake at 400 degrees for 15 minutes.

Variation: May omit crabmeat and cream and add 1 (10 ounce) package frozen, chopped spinach (thawed and squeezed dry), 1/4 teaspoon dried dill weed, and 1 cup sour cream.